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READY IN 20 mins

Chocolate-Peanut Butter Cupcakes by KRAFT

Read Reviews (5)

"Chocolate cupcakes are filled with a creamy peanut butter mixture, glazed with chocolate, and sprinkled with chopped peanuts." — Kraft Kitchens

Ingredients Edit and Save

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Original recipe makes 24 cupcakes Change Servings

1 package (2-layer size) devil's food cake mix
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup PLANTERS Peanut Butter

1 1/2 cups thawed COOL WHIP Whipped Topping
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup PLANTERS Dry Roasted Peanuts, chopped

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Directions

Heat oven to 350 degrees F.
Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes need to still be warm to fill.)
Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
Microwave COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.

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PREP 20 mins
READY IN 20 mins

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My husband sampled one before I popped them in the fridge overnight for my son's class. He raved about it. The frosting I followed exactly but needed more time in my crappy microwave to get my chocolate to melt to the point where I could mix it thoroughly with the whipped topping. As another reviewer mentioned, it does set "shiny" like a dipped doughnut or ding dong type pastry. I put the chocolate frosting in a plastic bag and clipped the corner and poured it in circles starting from the peanut butter pudding hole to where I wanted it to stop without running over the cupcake paper liner. I also pierced deep with the peanut buttery filling and injected it until my cupcake inflated a tad bit and I almost used all of the filling up. I hope it's as successful with my son's 2nd grade class as it was with my husband.

—NOWARRIES

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Dec 10, 2011

My husband says these taste "good, but not great". I didn't taste them (had the chocolate-cherry cupcakes instead), but found them easy to make. I used Wilton decorating tip #67 to "inject" the pudding into the cupcakes. It was big enough to squeeze in a good amount of pudding quickly, but small enough to not make a big hole in the cupcake. I put the decorating tip in through the top of the cupcakes, and the glaze covered the hole made by the tip. The glaze thickens as it cools. I spread it on like frosting, and when it got a bit cool for spreading, just popped it back in the microwave for a few seconds. The chocolate chips and cool whip made a surprisingly smooth, shiny topping.

—Christine

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7 Ratings

Mar 13, 2012

Just the right amount of chocolate and just the right amount of peanut butter to make them DELICIOUS! My kids thought they were the best cupcakes I have ever made. I did add more filling using a pastry bag and squeezing until the cupcake 'plumped' and also inserted the tip deeper than your picture so the filling was in the center of the cupcake. My kids can't wait til I make them again..

—becky

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Oct 15, 2012

Not that great. Cake was dry and the peanut butter and vanilla mixture just didn't taste quite right with the chocolate cake.

—mizmelis

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Sep 03, 2012

Super easy to make and delicious. I wouldn't make any changes to this recipe. I will be making them again.

—Jake and Travis' Mom

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Nutrition

Calories
185 kcal
9%

Carbohydrates
24.5 g
8%

Cholesterol
5 mg
2%

Fat
8.4 g
13%

Fiber
0.9 g
3%

Protein
3.9 g
8%

Sodium
249 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate-Peanut Butter Cupcakes by KRAFT

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 185
Calories from Fat: 75

% Daily Value *
Total Fat 8.4g 13 %
Saturated Fat 3.3g 17 %
Cholesterol 5mg 2 %
Sodium 249mg 10 %
** Potassium 117mg 3 %
Total Carbohydrates 24.5g 8 %
Dietary Fiber 0.9g 3 %
Protein 3.9g 8 %
** Sugars 44.4g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 10 %
** Thiamin < 1 %
** Niacin 3 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.